I love tuna salad. Truthfully I wasn’t a huge fan until I had one from Subway which was my first job as a teenager. Since then I have at least one tuna sandwich per week, so I am always whipping up tuna salad. I also love, love, love macaroni salad. It takes me back to the family picnics and reunions we had all summer long, and there was always macaroni salad. I would dish myself up a huge plateful! So all this being said, it stands to reason I was more than excite to try Tuna Macaroni Salad! I know the majority of America also loves both these salads so this is an easy hit.

Are you looking for something to take to a potluck? This is the winner! Everyone will love the coming together of these two favorite salads. You’ll have to get a fork and dig in yourself because it will go extra fast.

Recipe and photo courtesy of All Recipes.

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Quick Tip: Many have found success using a bit of Caesar salad dressing in this salad. Give it a try!

I am going to tell you what drew me into this recipe. First I love raspberries, I can eat them as a dessert solo. Just pop those little delights right in my mouth with nothing else – they’re like nature’s candy! Anyway, the name Razzleberry Crisp made me smile. I was excited to not only make it and top it off with some slow churned vanilla bean ice cream, but to tell the kids what it is called. My daughter said, “Razzle dazzle?” I said sure, we can call it that! How very fun it was. But more importantly it was so good!

I love all types of crisps from apple to blueberry and everything in-between. Since raspberries are my favorite fruit, I knew I’d love this even more than anything I’d had the pleasure of tasting. It was a hit for the entire family, even my husband who is not a huge fan of raspberries like I am.

Recipe and photo courtesy of Recipes That Crock.

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Quick Tip: Using a pastry blender will get you the perfect “crumble” consistency for your crisp topping.

Mama’s little baby loves shortenin’ bread! That’s right … shortbread had been a staple for many years and it is beloved by many. It’s sold in places like Panera and Starbucks and is a best seller – so it’s not lost popularity at all. You can easily get this treat anytime when you bake it at home, and it’s so easy! Not only will mama’s little babies love it but all of her friends and family. My favorite thing to do is dip it in my coffee because it soaks it up and gains all the flavor of both in each bite. It’s absolutely delicious!

If you’ve never had shortbread before, it’s very similar to a sugar cookie but with more of a bread consistency. I love it because it is lightly sweet and completely satisfying. You should definitely give it a try using the classic recipe below. I know you will be in love!

Recipe and photo courtesy of King Arthur Flour.

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Quick Tip: Switch it up and top your shortbread with jam, nuts or chocolate. It’s a great starting point for a variety of flavors!

Chewy, buttery and highly addictive – you owe it to yourself to try the white chocolate version of brownies! Maybe that makes the name “brownies” a little contradictory but it doesn’t matter because either way they are mind-blowing delicious. If you’re like me you love the approval of your eaters. I live for the moments to hear, “Oh my gosh this is so good! How do you make this?” Of course, that’s just part of the satisfaction because I get to enjoy everything I make, too. These are a guaranteed hit and quite easy to whip up for your adoring fans.

My kids wondered why the brownies were pale. That made me laugh heartily because kids say the silliest things, don’t they? I told them the brownies got scared and they laughed, too. They called them “ghost brownies” which is actually a really cute name for them. I think that’s what we’ll call them from now on.

Recipe and photo courtesy of Back for Seconds.

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Quick Tip: Serve these with some hazelnut coffee – it’s my favorite and goes well with the white chocolate.

One of the things I love to do is try to recreate the dishes that my family finds most enjoyable when we eat out. I take it a step further by trying to recreate the recipe on a budget. One of the most challenging, but most rewarding, recipes was this cast iron buffalo chicken and bacon pizza. The original recipe was found at a local pizza restaurant in Alabama called Buck’s. We tried it while I was pregnant and it took until my son was 3 to nail all the flavors.

Though I am sure it is not 100% identical to the amazing pizza we first tried in that sleepy Alabama town, it comes very close. You can create this yourself with a pizza pan, chicken, bacon, and a few other key ingredients. The prep time takes about 15 minutes and the cook time takes 30 minutes.

Recipe courtesy of Bellalimento.

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Quick Tip: Don’t use a traditional buffalo sauce of hot sauce and butter. The butter will cause the pizza dough to be damp and mushy and give a raw feel to the pizza.

Blackberries have never often been a part of my breakfast. I usually only throw them in my yogurt or have a handful of them as a snack. They just never tickled my fancy as breakfast food, until this. Actually, this recipe is more than a breakfast food, it is a dessert! A healthy and fulfilling dessert at that. Imagine ripe blackberries nestled in the midst of a warm biscuit bread. Yummo!

This is yet another casserole baked dish that is oh so delicious. This one, specifically, is so sweet and tasty it can be enjoyed as breakfast or simply as a dessert. Either way, you are sure to love this with the creamy jam and cream cheese combination over the fluffy Pillsbury biscuits. Mmm, good.

Recipe and photo courtesy of Smart Schoolhouse.

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Quick Tip: Use different types of berries for more flavor and a change of color.

Yes you read that right! Are you drooling yet? I just ate this cake and I am drooling again already! It is highly addictive and will bring you many, many fans. This is one of those desserts that has it all. Can’t decide if you’re in the mood for cake, pie or a cookie? BOOM – Gooey Cinnamon Cake is here to save the day. Trust me that everyone in your family, all your friends and even strangers will love this dessert. If you make it – they will come and they will ask for more and more. So, beware!

I made this the first time for us at home, I wanted to see how good it was before I went offering it to the school for a bake sale. Let me tell ya, it was really hard to give up the second one! I almost ran to the store to buy one and keep this one for ourselves too.

Recipe and photo courtesy of David Lebovitz.

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Quick Tip: If you’re making this for a crowd, make plenty. It goes utterly fast!